Nicole’s NO BAKE CHOCOLATE GANACHE POMEGRANATE TART

This no bake chocolate-pomegranate tart is seriously too good to be true. Although my original recipe calls for a raw, gluten & grain free crust, I decided to post the ‘quicker and easier’ version of it. It is still incredibly delicious and not as laborious, so it’s a win-win! I’m giving you a good reason to pick some of those yummy inviting pomegranates up next time you are at the store 😉

No Bake – Dairy Free – Refined Sugar Free – Vegan Recipe

(8 servings)

Ingredients for the crust:

2 packets Organic Honey Graham Crackers (16 full sheets crackers)

1 ripe Banana

1/3 cup Organic Virgin Coconut Oil (melted)

Ingredients for the ganache:

1 can Organic Coconut Milk (full fat, previously refrigerated)

4 Tbsp Organic Unsweetened Cocoa Powder

1 Tbsp Organic Raspberry Preserve

Topping:

1 Pomegranate

We will start by preparing the crust: use a food processor to grind up the graham crackers. Mash the banana in a bowl with a fork, add the coconut oil and combine with crumbs. Make sure everything is well mixed. Lightly spray the bottom of a 9in. round pan (or an 8×8 will do if you are planning on doing tart squares) with coconut oil and press the mixture in nice and tight, making sure you maintain the same thickness all around and there are no gaps or holes. When you are done place it in the refrigerator.

Next step is to de-seed the pomegranate. To me the easiest way to do this normally time consuming task is using a water bowl. Cut one edge of the fruit, and make 4-5 cuts following the ridges off the pomegranate, not too deep, just through the red part of the skin from one end to the other. Open the fruit and place it face down in a bowl filled with water. With your fingers gently pry away the seeds from the peel and membranes: seeds will sink to the bottom of the bowl, while membranes will end up floating. Once you are done, skim the membranes from the water, rinse and pat the seeds dry. Place them in a cup and save them for later.

To prepare the ganache, scoop the coconut milk out the can into a food processor. It should be nice and thick from being refrigerated: make sure you leave out the coconut water that should have separated in the process. Add the cocoa powder, preserve and process at high speed for a couple of minutes. Retrieve your crust from the fridge and pour your ganache on top of it, using the back of a spoon to spread it evenly. Cover with plastic wrap and refrigerate for at least 2-3 hours. I recommend topping the tart with the pomegranate seeds just before you are ready to serve it.

This recipe is extremely easy to put together, requiring minimal cooking skills. You will definitely impress your guests leaving them asking for more!

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